Our winemaking philosophy is underpinned by a three-pronged stragegy of nurturing and developing all the components involved in the process: the vineyards, the cellar and the people.
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Kleine Zalze wines are marked by classical structure and complexity matched by a vibrant flavour
intensity. Discernibly South African in style, they are refreshing, beautifully balanced and well
suited to food. Continue reading...

The winemaking team represents depth of experience balanced by a youthful and adventurous energy, and a desire to explore new taste boundaries. Continue reading...

Terroir opened in October 2004, and has since become one of the most sought-after gourmet destinations in the Cape Winelands, placing Stellenbosch prominently on the culinary map.

The setting, under ancient oaks, is both refined and relaxed, with a view over the Kleine Zalze golf course and surrounding gardens and vineyards. The serene atmosphere is ideal for the enjoyment of fine food and excellent wine.

Terroir's menu evolves with the seasons and the inspiration of Chef Michael Broughton. Michael describes his style of cooking as 'deceptively simple' and has this to say about his approach to food: Less is definitely...Continue reading...

Michael Broughton started cooking in Johannesburg, opening his first restaurant, Broughton's, in Parkview in 1997 to critical acclaim. The locals loved it, and awards soon followed, including two Eat Out 'Top 10' awards...Continue reading...

'Their consistent performances at Platter and other shows reflect the care and craftsmanship pursued from the vineyards to the cellar and into the bottle' - Kobus Basson Continue reading...